Las Naranjas, Cafetos de Segovia S.A., Nicaragua | Washed FSC-7848
I roasted the last of my 2025 Las Naranjas last week.
1,250–1,500 masl, Ana and Martha Albir's eight-hectare farm in Dipilto, Nueva Segovia, processed at the Cafetos de Segovia mill in Ocotal.
CAFETOS DE SEGOVIA is your partner in finding the best Specialty Coffees of the Cordillera de Dipilto and Jalapa, the coveted highlands of Nueva Segovia.
Coffee drying at Cafetos de Segovia. Photo: Falcon Specialty.
In the roaster it behaved pretty typically for a highland Nicaraguan. Overall it took heat well, with roast times on the average side.
I did three 100g batches: 7:00, 7:30, and 7:40 total roast times, with heat and airflow at max all the way to -1 min, finishing first crack at 75% for all three. Ambient temperature 15°C, dry day.
This lot is from Falcon Micro. Their notes promise butter toffee and orange soda brightness colliding with pear, cola, and a stone-fruit medley. 85 points.
Of the three roasts, the lightest was the most pleasant. It has good body and mid-range flavors, with a hint of toffee. Sweetness is good and gives a touch of those mild fruit and cherry notes.
The other two roasts were too far on the dark side, but no problems otherwise.
Based on these, my final roast for this lot is 7:10 total roast time, with extended Maillard heat, airflow at 87.5% until -2 min, and finishing at 75% from -1 min.
I'll let that one rest a few more days and brew it later this week.
#coffee #coffeeroasting #nicaragua
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